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Tacos dorados de pollo (crispy chicken tacos)

Tacos Dorados de Pollo (Crispy Chicken Tacos)

by Gemma Aguayo-Murphy
Tacos Dorados de Pollo are crispy on the outside and warm, cheesy, and full of flavor on the inside. These crispy chicken tacos are filled with tender shredded chicken simmered in a simple tomato sauce, then folded into corn tortillas with cheese and pan-fried until perfectly golden.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 195 kcal

Equipment

Ingredients
  

Chicken

  • 1 pound boneless, skinless chicken breast
  • ½ onion
  • 2 garlic cloves
  • 1 teaspoon salt

Tomato Sauce

  • 3 Roma tomatoes
  • ¼ piece of onion
  • 1 large garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ cup water

Tacos

  • 12 corn tortillas or more if needed
  • ½ cup oil for frying
  • 2 cups shredded cheese such as Mexican muenster, Chihuahua, asadero or Oaxaca

Garnishes

  • shredded lettuce
  • diced tomato
  • sour cream
  • salsa

Instructions
 

  • Add chicken breasts, onion, garlic, and salt to a medium pot. Cover completely with water.
  • Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes. Turn off the heat and let the chicken sit, covered, for another 10 minutes.
  • Drain and discard the onion and garlic.
  • Shred the chicken using two forks or your hands. Set aside.
  • In a separate pot, boil the tomatoes, onion, and garlic in water until softened, about 8 minutes.
  • Transfer the tomatoes, onion, and garlic to a blender. Add salt, pepper, oregano, and ¼ cup of the cooking water. Blend until smooth.
  • Heat 2 tablespoons of oil in a pan over medium heat. Add the shredded chicken and sauté for about 3 minutes, until lightly heated and slightly golden.
  • Pour the tomato sauce over the chicken and stir to combine. Cook for another 2–3 minutes. Taste and adjust salt as needed. Turn off heat and set aside.
  • Heat a comal or skillet over medium heat. Warm the tortillas until soft and pliable, being careful not to let them crisp.
  • Add about 2 tablespoons of the chicken mixture and a sprinkle of shredded cheese to each tortilla. Fold in half to form tacos.
  • Heat about ½ inch of oil in a heavy skillet over medium heat until hot (about 350°F). Use an oil thermometer or throw in a tiny piece of tortilla in the oil. If the oil starts bubbling, then it is ready.
  • Carefully place 2–3 tacos into the oil at a time. Fry for 2–3 minutes per side, until crispy and golden.
  • Transfer to a paper towel-lined plate or wire rack to drain excess oil.
  • Serve immediately with shredded lettuce, diced tomatoes, crema or sour cream, and your favorite salsa. See blog post for more topping ideas and side dishes.

Notes

  • Warm tortillas before filling to prevent cracking
  • Keep tacos warm while frying the rest by placing them on a rack over a baking sheet in a 200°F oven
  • You can use chicken thighs, leftover chicken, or rotisserie chicken instead of chicken breasts
  • To bake instead of fry:
    Preheat oven to 375°F. Arrange assembled tacos on a baking sheet lined with parchment paper. Lightly brush or spray with oil and bake for 15–20 minutes, until crispy and heated through.

Nutrition

Serving: 1 servingCalories: 195kcalCarbohydrates: 13.7gProtein: 15.7gFat: 8.8gSaturated Fat: 4.7gCholesterol: 46mgSodium: 568mgPotassium: 293mgFiber: 2.1gSugar: 1.5gCalcium: 198mgIron: 1mg
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